Yield: 1 tart (8 slices)
Prep: 15 minutes
Bake: 35–40 minutes
Chill: 1–2 hours (worth it)
Ingredients
Protein Crust
- 120 g (1 cup) oat flour
(or finely ground oats) - 30 g (¼ cup) vanilla protein powder
- 1–2 tbsp maple syrup or zero-cal sweetener
- 2 tbsp melted butter or coconut oil
- 3–4 tbsp milk (as needed)
- Pinch of salt
Cheesecake Filling
- 225 g (8 oz) light cream cheese, softened
- 240 g (1 cup) plain Greek yogurt (0–2%)
- 1 scoop (25–30 g) vanilla protein powder
- 2 large eggs
- 2–3 tbsp sweetener (to taste)
- 1 tsp vanilla extract
- Optional: zest of ½ lemon or 1 tsp lemon juice
Optional Toppings
- Fresh berries
- Sugar-free fruit compote
- Dark chocolate drizzle
- Powdered erythritol
Instructions
- Prep
- Preheat oven to 175°C / 350°F.
- Lightly grease a 9-inch tart pan (or springform).
- Make the crust
- Mix oat flour, protein powder, sweetener, salt, melted butter, and milk.
- Press firmly into the bottom and slightly up the sides.
- Bake 10 minutes, then remove and cool slightly.
- Make the filling
- Beat cream cheese until smooth.
- Add Greek yogurt, protein powder, sweetener, vanilla, and lemon.
- Mix in eggs one at a time, just until combined (don’t overmix).
- Assemble
- Pour filling into pre-baked crust.
- Smooth the top.
- Bake
- Bake 35–40 minutes, until edges are set and center slightly jiggles.
- Cool + Chill
- Cool at room temp 30 minutes.
- Refrigerate 1–2 hours (or overnight for best texture).
- Serve
- Top with berries or drizzle and slice clean.
Macros (approx. per slice, 8 slices)
- Calories: 190–220 kcal
- Protein: 15–18 g
- Fat: 6–8 g
- Carbs: ~18 g
